Name: Fragrant Butter Chicken Biryani Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 200 g chicken breast, cut into pieces; 1/2 tsp ginger garlic paste; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1 tsp red chili powder; Salt, to taste; 2 cups basmati rice; 8 cups water; 1 tbsp oil; 2 tbsp salt; 2 tbsp fresh mint leaves; 2 cloves; 1/4 cinnamon stick; 2 cardamom pods; 1/2 bay leaf; 1 medium onion; 2 large tomatoes; 1 tbsp ginger garlic paste; 6 cashews; 2 tbsp unsalted butter; 1/2 tsp cumin seeds; 2 cloves; 1/4 cinnamon stick; 1 cardamom pod; 1/2 bay leaf; 1 tbsp kasuri methi; 2 tbsp yogurt; 1/4 cup water (if needed); 1 tsp garam masala powder; 1/4 cup fresh mint leaves and/or cilantro

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Introduction

Fragrant Butter Chicken Biryani is a luscious, aromatic dish that combines tender chicken with spiced basmati rice. This recipe balances rich spices and creamy textures, making it perfect for a comforting, flavorful meal.

A close-up view of a black cast iron pan filled with cooked biryani rice, featuring fluffy, long grains of yellow-orange rice mixed with chunks of browned, spiced chicken scattered throughout. The dish is garnished with small green herb leaves and a few brown bay leaves, adding color contrast. The texture of the rice appears soft and slightly oily, with the chicken pieces having a charred surface showing a rich golden-brown tone. The pan rests on a white marbled surface, enhancing the warm colors of the biryani. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For marinating the chicken:

200 g chicken breast, cut into pieces
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 tsp red chili powder
Salt, to taste

For cooking the rice:

2 cups basmati rice
8 cups water
1 tbsp oil
2 tbsp salt
2 tbsp fresh mint leaves
2 cloves
1/4 cinnamon stick
2 cardamom pods
1/2 bay leaf

For the masala base:

1 medium onion
2 large tomatoes
1 tbsp ginger garlic paste
6 cashews
2 tbsp unsalted butter
1/2 tsp cumin seeds
2 cloves
1/4 cinnamon stick
1 cardamom pod
1/2 bay leaf
1 tbsp kasuri methi
2 tbsp yogurt
1/4 cup water (if needed)
1 tsp garam masala powder

For garnish:

1/4 cup fresh mint leaves and/or cilantro
1/3 cup crispy fried onions

Instructions

Step 1: Cut the chicken breast into 1-inch pieces and wash thoroughly. In a bowl, combine the chicken with 1/2 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1 teaspoon red chili powder, and salt to taste. Mix well, cover, and marinate for 30 minutes to 1 hour to tenderize and infuse flavor.
Step 2: Wash and soak the basmati rice in water for about 30 minutes. Bring 8 cups of water to a boil in a large pot and add 2 tablespoons salt, 2 tablespoons fresh mint leaves, half the whole spices (2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf), and 1 tablespoon oil.
Step 3: Add the soaked rice to the boiling water and cook until about 80% done (8–10 minutes). The rice should be soft on the outside but still slightly firm inside. Drain and set aside.
Step 4: Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly oil the air fryer rack or use parchment paper. Arrange the marinated chicken in a single layer without overcrowding. Optionally, brush with an extra teaspoon of oil. Cook for 9 minutes until halfway done to prevent rubberiness. Set aside.
Step 5: Chop the onion and tomatoes. In a blender, combine the onion, tomatoes, 1 tablespoon ginger garlic paste, and cashews. Blend until smooth.
Step 6: Grease a clay pot with 2 tablespoons unsalted butter and heat it. Add cumin seeds, 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, and 1/2 bay leaf. Let the spices become aromatic.
Step 7: Stir in the blended onion-tomato-cashew paste and cook until the raw smell disappears and oil separates. Add 1 tablespoon kasuri methi.
Step 8: (Instructions for yogurt addition, water if needed, combining chicken and rice, cooking final biryani, garnishing, etc., are not included but typically follow the masala base preparation.)

Tips & Variations

Soaking basmati rice before cooking ensures fluffier and longer grains.
Using an air fryer to partially cook the chicken helps keep it tender during final cooking.
Substitute cashews with almonds or omit nuts for a nut-free version.
Add a pinch of saffron soaked in warm milk to enhance aroma and color.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep it moist. Avoid reheating multiple times for best texture and flavor.

How to Serve

A large white plate holds a single-layer serving of biryani, with a mix of long grains of yellow and white rice, scattered green cilantro leaves, browned crispy fried onion pieces, and medium-sized marinated chicken chunks with a golden, spiced coating sitting throughout the rice. To the back, a white bowl contains green chutney or pickles, and a silver spoon is placed next to the plate on a white marbled surface. The image is bright and clear, showing the texture of each ingredient. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and remain juicy. Adjust cooking times slightly as thighs may take longer to cook through.

Is it necessary to marinate the chicken?

Marinating helps tenderize the chicken and infuses it with spices, enhancing the overall flavor and texture of the biryani.